Viennese Krautfleckerl

Ingredients for 4 servings:

• 1 white cabbage (rather small head)
• 250 g pasta (Fleckerl noodles or short ribbon noodles)
• 0.33 tube(s) Tomato paste
• 4 tsp sugar
• Salt
• Caraway, whole
• oil
• butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Halve the white cabbage and remove the stalk. Cut into wedges, then cut these crosswise again, leaving pieces of cabbage roughly the size of the pasta. Wash the cabbage and drain. Bring the pasta water to a boil and cook the pasta until al dente. Add the oil and butter to a second large pot (it needs to fit the cabbage and pasta later!) and melt the sugar. Add the tomato paste. Add the white cabbage and 1 1/2 cups of water and sauté. When the cabbage is soft, add the salt and caraway seeds. Then mix in the pasta with a little butter, seasoning to taste if necessary. This is a typical “poor man’s food,” simple but very tasty – adapted from my Viennese grandmother. Fleckerl pasta isn’t available in Germany (perhaps in Bavaria?), but short ribbon noodles work just as well.